Soak the wood chips in equal parts bourbon and water for at least an hour. Strain and let settle for 20min. Cut the meat into one-inch squares and rub with the meat rub. Set up a stovetop smoke in the pan you'll finish the chill in. This means: spread the strained wood

chips onto some aluminium foil and set them up like you're lighting a bonfire, piled up in the middle. Blowtorch the whole thing and set on a stovetop hob to keep the chips smouldering from the bottom.

Put a slotted broiler tray over the smouldering wood chips. Spread the seasoned meat pieces onto a lasagne tray and put it on top of the broiler tray. Put a lid on the whole thing and adjust the heat of the hob to create an even smoke. Smoke the meat for around three hours.

Let the meat cool. Grill the whole red bell peppers until blackened. either on a hotplate, griddle pan or frying pan. Transfer them to a tupperware container with the lid on to steam them. !

Let the peppers cool until you can handle them. Peel the skins off, take the seeds and stalks out/off and reserve any liquid. Puree the peppers into chunky pieces (not fully pureed).

The next day, fry the onions and garlic. in the wiped out pot used for smoking. Add the meat and fry off for about 2min, add the coriander and cumin and fry for about 5min. Add the pureed chills, red pepper mixture and stocks. Add water if needed and simmer for around two hours until the meat is tender and the sauce has thickened.

Add the lime and fresh coriander and simmer for one more hour. Serve with sour cream and deep-fried then salted tortilla strips.